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1. Cut the hard-cooked eggs into 1/2-inch dice. Set aside.
2. In a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain. When cool, crumble and set aside.
3. Make a bed of lettuce on a platter, shallow bowl, or individual serving plates.
4. Arrange the eggs, bacon, watercress, turkey or chicken, avocados, tomatoes. and the 1/4 pound Roquefort cheese in a neat pattern atop the lettuce, in rows or in a checkerboard pattern, covering the lettuce almost completely.
5. In a small bowl, whisk together the wine vinegar, Worcestershire sauce, mustard, garlic, salt, and pepper. Using a fork, mash in the remaining 1 ounce Roquefort cheese to make a paste.
6. While whisking, slowly drizzle in the olive oil to form a thick dressing.
7. Pour a little of the dressing over the salad and garnish with chive lengths.
8. Serve immediately. Pass the remaining dressing at the table.
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